Crystalline Turanose
- 8 March 1929
- journal article
- research article
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 69 (1784) , 278
- https://doi.org/10.1126/science.69.1784.278-a
Abstract
The pu of the egg content during storage has an effect on the interior quality of the egg as evidenced by formation of "watery whites," passage of water from white into yolk and weakening of the yolk membrane. At high pn of egg content the interior quality decreases faster than at lower p H. The p H of the egg content can be controlled to a marked degree by the CO2 concentration of the air in which the egg is kept.This publication has 1 reference indexed in Scilit:
- THE RELATION OF THE HYDROGEN ION CONCENTRATION OF EGG WHITE TO ITS GERMICIDAL ACTIONJournal of Bacteriology, 1927